Jennifer may not know it, but we go way back. When I first started reading food blogs (pre-The Spiffy Cookie), one of the first food blog recipes I made was from her blog, Bake or Break – chocolate chip cookie dough cheesecake bars. After nearly 3 years of food blogging it’s a crying shame that I have not made them again. But with all her marvelous recipes, such as lemon blueberry cheesecake bars and chocolate chunk pecan cookies, it’s hard to keep up! However, I have made a few other of her recipes that involve the notorious PBC (peanut butter and chocolate).
In case you hadn’t noticed, Jennifer shares my appreciation for the combination of peanut butter and chocolate, and within the first two months of my own food blogging adventures I posted about one of her pb+choc recipes – brownie peanut butter cups (go ahead and judge my picture, despite the glorious ooze of peanut butter). Also during last year’s football season I adapted another recipe or hers to make my Buckeye monkey bread muffins. It seems extremely appropriate that she is sharing a recipe for peanut butter fudge cake today – I totally approve!
Hello, dear readers of The Spiffy Cookie! I’m Jennifer from Bake or Break. While Erin is toiling away on the final days of her dissertation adventure, I’m here to talk about cake. That seems absolutely appropriate, right?
I thought so.
Plus, it’s peanut butter and chocolate. I think Erin will approve.
Peanut butter and chocolate are, for me, the ultimate flavor combination. Sure, I like and even adore other combos, but this one is near and dear.
The premise of this cake is pretty simple. Chocolate cake and chocolate icing surround a layer of peanut butter. As good as that sounds, the whole is actually much greater than the sum of its parts.
The cake and icing are very much reminiscent of a Texas Sheet Cake, with some stovetop cooking involved for both. The chocolate cake is moist and soft and just lovely. It has a nice, delicate chocolate flavor. That’s a good thing, because the icing is not even remotely subtle in the chocolate department.
The peanut butter filling couldn’t be simpler. It’s peanut butter. Seriously. Spread it on the cake while it’s still warm, and the peanut butter will make a lovely, tasty layer between the cake and the icing.
I love this kind of icing. It’s simple to make, so that’s always a plus. And, it’s so soft and gooey. It goes on the cake while it’s warm, and then it hardens and sets as it cools. It forms some kind of serious shield over the cake. Don’t be alarmed if the icing cracks and crinkles when you cut into it. That’s just the nature of this kind of icing. If it bothers you, that’s why some very smart person invented garnishes.
This cake certainly qualifies as a crowd-pleaser. First of all, it makes enough for a crowd. Secondly, it’s chocolate and peanut butter, so what’s not to like?
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Welcome to the reinstatement of Peanut Butter and Chocolate Saturdays for this year’s college football season! Technically today is International Bacon Day, but I did not realize this fact until after preparing the recipe for today. Otherwise it would’ve been a PB+Choc+BACON recipe. But I digress.
I am not sure what it more exciting, the prospect of watching college football all day every Saturday, or having an excuse to whip up baked goods involving the best food combination ever? Today I have the honor of being a bridesmaid in one of my best friends’ wedding and therefore will not be partaking in the day’s football festivities, but I will have an emergency stash of buckeye candies with me. It’s in Cleveland, OH after all, totally acceptable to bring a stash to the wedding.
To kick things off, I am sharing a layer cake with you today. Inside it is a malted marble cake, which gets frosted with a malted peanut butter frosting, with some crushed peanut butter malt balls in the middle layer, and topped with even more peanut butter malt balls! It that enough malt for you? My cake decorating skills still need some work, but hey you gotta make layer cakes to get better at them.
Oh and my Ohio State Buckeyes are pre-season ranked #2 in the AP poll. Kind of makes me nervous since we were ineligible for a bowl game last year, and therefore didn’t get a true feel for how good we were last year. Regardless I’m sure it’ll be an emotional season like always. After all we’re not crazy, we’re nuts! Hah ha, I crack myself up.
It’s time for me to give you a dessert for Single Serving Sunday, because in all honestly leftover desserts are my downfall. Leftover entrees are dispersed throughout the week as lunches or dinner on subsequent days (even though I may get bored of it sometimes), but desserts either have to be passed out at work or frozen. There are so many more servings in a batch of cookies than a pizza! So single singer desserts are really what I should focus on more.
Jar desserts are pretty popular in the summer-time, especially for bringing to picnics because they are easy to transport and hand out as individual portions. However, most recipes make multiple single servings. But this s’mores jar cake recipe only requires one 16 oz jar. Granted you probably could say it serves 2, but do you really think you will want to share this with anyone? Let’s be honest with ourselves.
Jar cakes are also great when you want to ship a treat for someone’s birthday, which is exactly what I did. To make it prettier, I topped the jar lid with a cupcake liner – something I probably saw on Pinterest once. I thought it was really cute.
I know you are all familiar with the ice cream push pops from when you were a kid (or from your own kids because thankfully they are still making them), but how about one filled with cake?? Treat pops have been literally popping up all over the internet and Wilton as usual is on board and making great tools for you to use.
Their mini whoopie pie pan makes the perfect sized cake round to fit into the tube of a treat pop, and then their treat pop decorating set comes with everything else you will need: tips 230 (for filling container), 2A, 32, 48 (for topping), eight 12 inch disposable decorating bags and instructions on making treat pops. And of course you cannot make a treat pop without the proper container, and Wilton even improved them by adding a feature where the cap turns treat pop into a stand-up container for easy decorating and serving. This specially designed hole in the cap also allows you to embellish the treat pop with the cap on.
Previous treat pops I have purchased from other brands did not have this fun feature on their caps, and it really made decorating the pops much easier – no pop stand required! Also, the caps snap tighter than my previous experiences, making me feel more comfortable transporting them. Also, the long tapered tip provided by in the treat pop decorating kit definitely made piping the filling into the long tube much easier. Wilton thinks of everything, don’t they?
Since I have recently been sucked into the NBA playoffs cheering for the Memphis Grizzlies, I decided to make Grizzlies inspired treat pops – Grizz-Pops! They consist of a layering of three blue velvet whoopie pies and a lemon cream cheese frosting. If you notice, I should’ve let the frosting sit in the fridge for a little while before topping because after piping it in my hands had warmed it up so that the swirls didn’t hold their shape. But they still taste great! Just top with some team-spirited star sprinkles and it’s time to “screw calm and grind on”! (That’s what my shirt says in the background on the picture).
Every year on the first hot day of the year, I finally cave and turn on my central air only to find out that it does not blow cold air. Every year the apartment maintenance guys have to come out and do something with the freon, and then it works. But meanwhile, every year I somehow decide to bake something and turn my already 80+ degree apartment into an uncomfortable place to be. Sure enough, two days ago my car said it was 87 degrees outside when I was driving home at 5:30pm. And true to form, I thought it was a great idea to bake a cake before checking to see if the central air worked. As a result I am once again reminded how how I am not looking forward to the coming of the Memphis-summer-sauna. It’s early April, I shouldn’t be sweating already! Spring is such a farce here.
Thankfully a storm came through last night to bring the temperatures back down into the 60s for the next few days. But moving on to this cake. I find it very difficult to not make cupcakes instead of full cakes. Cupcakes are just easier to manage with decorating and serving. Plus it always seems like cupcakes get eaten faster than cakes even though it’s the same quantity. But I have two beautiful cake stands that rarely get used for their actual intended purpose, so I decided to practice my cake decorating skills and use my hand painted (by me) cake stand. I was pretty excited by this cake because it’s the first pear recipe to appear on The Spiffy Cookie. The cake is a blend of pear (Chobani’s pear Greek yogurt) and almond flavors (extract and almond meal) topped with a browned butter and brown sugar cinnamon buttercream. And doesn’t it just looks dandy on that cake stand?
Today my mother is having yet another surgery in attempts to put a stop to the remaining aneurysm behind her eye. About a year ago, she had surgery on the same one but in the end did not work. Obviously, we are all hoping this time will finally take care of it after first discovering about the two aneurysms a decade ago. Unfortunately, I yet again was unable to be there today but my brother was able to swing purchasing a flight last minute and will be there. I do think my package may have made it on time this round, as opposed to last year’s failed overnight shipment. And no I did not mail my mother a molten lava cake because that would’ve been a difficult thing to package. But in honor of Valentine’s Day and my mom’s (current) favorite color, I present to you these red velvet molten lava cakes.
When it comes to shortcakes I usually am a traditional strawberry girl, but after seeing these with Meyer lemon zest in the shortcake itself and topped with Meyer lemon curd I couldn’t resist. After all, I love nearly all fruit so I have to pass on the strawberries from time to time.
The verdict? You really need to make these. Use regular lemons if you have to and just add a little more sugar, because these shortcakes were so good I could’ve eaten them without being topped by anything. Meyer lemon biscuit cookie anyone?
One year ago: Spinach Artichoke Pasta
Welcome to day #3 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Today’s theme for Christmas Week is “Christmas Cakes and Cupcakes”. Check out all the special treats today:
- Christmas Coconut Cake by Kim of Cravings of a Lunatic
- Cranberry Coffee Cake by Jen of Juanita’s Cocina
- Holly Topped White Cupcakes by That Skinny Chick Can Bake
- Eggnog Pound Cake with Rum Glaze by Anuradha of Baker Street
- Christmas in the Tropics Cake by Kristen of Frugal Antics of a Harried Homemaker
- Cranberry-Walnut Coffecake by Isabelle of Crumb
- Pumpkin Dream Cake by Erin of Dinners, Dishes and Desserts
- Christmas Red Velvet Mug Cake by Erin of The Spiffy Cookie
- Reindeer Cupcakes by Ramona of Curry and Comfort
- Whiskey Nut Fruitcake by Heather of Girlichef
- Tres Leches Cake by Cathy of The Dutch Baker’s Daughter
- Monkey Bread Cupcakes by Chung-Ah of Damn Delicious
The amount of baking that occurs during the month of December can become quite ridiculous. With all the cookies, bars, and candy being made, sometimes it’s nice to whip something up that serves just one or two people. And that doesn’t mean that is has to be something boring or plain either. Go ahead and make yourself a red velvet mug cake with green cream cheese frosting! Don’t forget the sprinkles.
This recipe can serve one in an over-sized mug or two by using smaller mugs or ramekins. I decided to ration my red velvet into two portions – one now and one later. And by later I mean a few hours later. That still counts as portion control, right? Therefore I can still rationalize eating a couple of those extra cookies lying around ;-).
Tonight is the Big Ten Championship game. You know, that game we should be dominating in after an amazing 12 and 0 (H!) season? But unfortunately sanctions were taken this year instead of last year (our terrible 6-7 season), so we cannot participate. And since Penn State cannot either due to their own more severe wrong-doings, the 3rd best team in our division, Michigan State, is playing instead against Nebraska (the winner of the Legends division). However, even though we are not playing I can pretend we are by making one last peanut butter and chocolate recipe this fine Saturday.
I know I said last Saturday was the final “Peanut Butter & Chocolate Saturday”, but I highly doubt anyone is going to be upset with one more recipe. Especially when it is also gluten-free friendly! Plus, this recipe is dangerously easy to make and the end result is fantastic. After one bite you will agree, the words “gooey” and “peanut butter” belong together just as much as “chocolate” and “peanut butter”.